Sunday, July 27, 2014

Peach Bliss Pancakes

Helloooooooooo, Peaches!

Peaches are the stars of Fiddlehead Farmstand.

O is learning to use the big knives! 

Hooray for Peaches! A sweet local church, up the street from Fiddlehead Farm will have their peach festival soon. Parfaits, smoothies, pies, dishes of peaches and cream and more will be featured. Folks will lounge in the grass, taking in this summery, sweet, soft fruit. In celebration of these gorgeous, golden, juicy jewels, we bring you . . . Peach Bliss Pancakes. These were our favorite kind of pancakes- they taste divine & are on the healthier side!

Peach Bliss Pancakes
serves 5+
1 c oat flour
1 c unbleached all purpose flour
2 T sweetener (could be local honey, maple syrup, sugar)
2 t baking powder
2 t baking soda
3/4 t sea salt
2 1/4 c buttermilk
2 T neutral oil (i.e. softened organic coconut or olive oil)
2 local eggs
1 t vanilla extract
2 peaches, diced (we leave on skins, even for baby, for extra nutrients)

Combine dry ingredients in a medium bowl.

Preheat greased griddle and cook pancakes until on medium heat until bubbles appear at edges. Flip, cook for another 2 minutes or so.

Whisk together wet ingredients in a separate bowl. Combine by stirring lightly. Add peaches.

Peach Bliss! 

Sunday, July 20, 2014

Wholesome Whole Wheat Pancakes

It's hard to believe it's already mid-summer. Time to take stock to see if we're
soaking up this glorious season properly . . .

Our To-Do List has included:

Eat a warm donut on a cool night.

Appreciate all things green. And yellow.

Learn to ride bike.

Sell lemonade for a good cause- Hope for Henry Foundation.

Climb trees.

Discover wild blackberries. (Guess what's for breakfast next Sunday?)

And, of course, visit our favorite farmstand.

I'm feeling like we've got an A- so far. Can never get enough beachtime!

Now, for some pancakes . . . these are definitely more wholesome. If you seek a treatier pancake, you could always sub half unbleached white flour.

Wholesome Whole Wheat Pancakes
adapted from Say Yes
serves 4+

1 c milk
1 c buttermilk
1 3/4 c whole wheat flour (add more if you want a cakey-er pancake)
1/2 t salt
2 t baking soda
3-4 T sugar (or honey/maple syrup)
2 eggs
1 c oil (we prefer healthful, organic coconut oil or extra virgin olive oil)

Mix in that order, cook over medium heat. We added some frozen blueberries.

Cut fast! We had a hard time keeping up with how quickly the boys munched them down!

What's left for the summer of 2014?
camp out
date night 
family bike ride
work on fair projects
make an outdoor fire
figure out how to deal with pediatric cavities & allergies (ugh!)

Here's to golden summer days! Hope you find time to star-gaze, sunset and swim.

Sunday, July 13, 2014

It's Greens Season! Swiss Chard Pancakes

My parents visited last week. In the middle of our ice cream, beach and seafood tour, we also visited our favorite Island farms. After picking up our farm share one day, my mom and I enjoyed some time in the kitchen together. 

Sandy greens surrounded us. She pulled basil leaves. I chopped chard. The occasional inchworm crawled out. After a few minutes into it, my mom giggled and confessed, "I don't even know what half of these things are!" 

Before I signed up for the Whipporwill Farm share, ten years ago, neither did I. Since then, I've enjoyed learning about what grows here, trying new foods and figuring how to cook things like garlic scapes and turnips. Now, I can appreciate the various shapes a carrot can take and have graduated from sauteing every veggie I could't pronounce (celeriac or broccoli rabe anyone?) in olive oil and garlic. 

My little family has discovered that almost everything from the farm share goes well in an quiche, quesadilla or quinoa salad. And, you know where else . . . the pancake batter! Yesterday, we made these savory cakes for an afternoon snack. They were quite the crowd pleaser!

It's Green Season! Swiss Chard Pancakes
adapted from The Locavore's Kitchen by Marilou K. Suszko
2 T unsalted butter
1 medium onion, diced
2 clove garlic, minced
1 bunch chard, stalks & leaves separated (ask mom to finely chop them)
1 c unbleached all-purpose flour
1 c millet flour
1 t sugar
1 1/2 c buttermilk, plus extra to thin
oil or butter for griddle

Melt butter in large skillet over medium heat. Add onion, garlic and chard stalks and saute for about 6-7 minutes, until veggies are soft and fragrant. Add leaves and cook for about 2 minutes. Season with salt & pepper. Let cool.

Combine flours, baking powder and sugar in mixing bowl. Stir in buttermilk until ingredients are moistened. Add veggies and stir gently. Batter should be thick, but pourable. Add additional buttermilk, if necessary. 

Heat greased griddle over medium heat. Pour batter (about 1/4 c for each pancake). Let cook until bubbles appear on the surface and the edges of the pancake look lightly browned, about 4 minutes. Flip the pancake and cook an additional minute. 

We added a dollop of greek yogurt and drizzled them with local honey. Mmmmmm

Tatsoi pancakes anyone? Who knows what we'll be putting in our pancakes next week? Nothing seems to be able to escape the Silva griddle!

Sunday, July 6, 2014


As he approaches the big 1, our baby has begun living life more like us. He revels in ocean swims, sleeps past 6am and dances to country music.

Last night, he ate smashed beans and zucchini from our chili during family dinner time. It's exciting to watch his appetite and likes/dislikes develop. We've been holding out on carbs (hoping he won't love them as much as his mom!), but the time has come.

Today, he's joining us for our first Sunday morning pancake ritual. Here's a special, extra-healthy recipe to welcome him into our little club.

Our favorite spot for local yogurt- Mermaid Farm 

Babycakes (Baby's 1st Pancakes)
serves 4+
1 c buckwheat flour
1 c whole wheat pastry flour
1/2 t sea salt
1 t baking powder
1 c plain whole milk yogurt
1 c milk
2 T melted butter
2 eggs
2 T maple syrup
1 t vanilla

Mix dry ingredients; add wet. Soak all ingredients overnight. These will cook more slowly than unsoaked pancakes. Soaking enriches the flavor and makes them easier to digest.

Blueberry season is upon us, so we had to add them, of course :)

Here's how it went down:
O & his little brother ate up every bite.
Reid finished his plate but also called them "earthcakes." The taste is a little sour (feel free to add more sweetener or use less Buckwheat flour). We saved the leftovers for our kiddos to snack on tomorrow.

Next up:
taking baby for his first sail of the summer this afternoon.
not too soon after . . . first bite of birthday cake!